Olive oil is in fashion, the culture of olive oil is slowly but surely reaching every home in the world.

One of the ESAO's training courses that has accompanied the School since its inception has been the course on Exportation and Marketing of Virgin Olive Oil (only available in spanish).

Marta González (Madrid, 1977) ten years ago came to the executive management of ESAO, the Olive Oil School of Spain, the training school for the olive sector, with maximum performance and which organizes the ESAO Awards.

In the production of Extra Virgin Olive Oil (EVOO), one of the main requirements if we want to bet on the quality and success of the oil mill or cooperative is to have workers trained in production, among others. The evolution and development of any sector goes hand in hand with...

We understand olive growing as the set of techniques that are applied to the cultivation of olive trees and other oleaginous plants as well as to the improvement of oil production. When we refer to the olive sector, we refer to all the agents involved in the value chain relative...

Christoph Sippel is a State Certified Food Chemist at Eurofins Analytik GmbH laboratory since 2000. He is the deputy panel leader of the IOC recognized olive oil panel of Erofins Analytic (Hanseatic Olive Oil Panel) and is ESAO Alumni.

We are going to start this article by describing what ESAO is and what its purpose is. The Olive Oil School of Spain - ESAO, was born in 2010 with the aim of offering training on the olive oil sector. It was the first highly specialized school in the Olive Oil sector.

The olive oil sector is gradually evolving towards a professionalized sector and where more and more training is becoming a requirement without which we see that there is no future.

One of the main questions that ESAO students ask us, whether they are producers or marketers or entrepreneurs, is whether or not it is important that an olive oil is awarded, if the awards are important and to what extent.

María José San Román, chef at the Monastrell restaurant, recognized with a Michelin Star since 2013, shares her relationship with olive oil and tells what it brings to her kitchen.